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You are here: Home / Cake Recipes / Dark Chocolate Fudge Doughnut Cakes

Dark Chocolate Fudge Doughnut Cakes

February 28, 2020 59 Comments

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Sometimes, you need to bake something for friends you are visiting for dinner. When you are trying to decide what to make, you need to figure out how to use that amazing Valrhona cocoa powder you’ve been saving up for too long, the doughnut pan which you thought was such a smart and essential buy, and you also need to make sure your own chocolate craving is satisfied.

Dark Chocolate Fudge Doughnut Cakes Recipe
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I turned to one of my favourite books to address all of the above – A Passion for Baking by Marcy Goldman. I managed to use up the cocoa powder, inaugurate the new doughnut pan which I am in love with now, and get some super fudgy, sticky, not-so-sweet, delicious chocolate doughnut cakes.

Win!

The original recipe was for Dark Fudge Bundt Cake but that shouldn’t deter us. Make it into anything you like – a cake, bundt cake, cupcakes, or these lovely doughnut shaped ones if you have the right pan.

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Dark Chocolate Fudge Doughnut Cakes

Preparation time: 20 minutes
Cooking time: 35 minutes
Makes 18 – 20 doughnut cakes
Source: A Passion for Baking by Marcy Goldman

Ingredients:
1 ¾ cups of white sugar
1 cup of firmly packed brown sugar
1 cup of unsalted butter, melted
3 eggs
2 tsp of vanilla extract
3 ¼ cups of all-purpose flour
¾ cup of unsweetened cocoa powder
2 tsp of baking powder
1 ½ tsp of baking soda
½ tsp of salt
1 ½ cups of warm coffee (I used warm water mixed with 2 tsp instant coffee powder)

How to Make Chocolate Doughnut Cakes:

1. Preheat oven to 350F / 180C. Generously grease a cupcake tray, (grease the liners if using), doughnut pan, ramekins, or bundt pan, whatever you prefer to use. This cake tends to be quite sticky after baking so make sure you grease your pans well. You can make out the stickiness from the first picture, actually!

2. In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together until well blended.

Dark Chocolate Fudge Doughnut Cakes RecipePin

3. In a separate bowl, combine both the sugars with the melted butter. Mix well.

Dark Chocolate Fudge Doughnut Cakes RecipePin

4. Add the eggs and vanilla and beat for a minute until smooth. I did this in my Kitchenaid to make things easier (and also so I would I get some use out of it!)

Dark Chocolate Fudge Doughnut Cakes RecipePin

5. Then add the flour mixture and stir to moisten the batter.

Dark Chocolate Fudge Doughnut Cakes RecipePin

6. Slowly drizzle in the coffee, stirring at the same time carefully to make a smooth batter. I mixed it gently just enough for all the ingredients to blend well. Don’t overbeat.

Dark Chocolate Fudge Doughnut Cakes RecipePin

7. Spoon batter halfway into the prepared moulds or pans and bake in the preheated oven for 30-35 mins until the top glistens and springs back on touch.

Dark Chocolate Fudge Doughnut Cakes RecipePin

8. Remove and cool before sprinkling with icing sugar. Serve warm or at room temperature.

Dark Chocolate Fudge Doughnut Cakes RecipePin

After 2 days, store in the refrigerator for up to a week and serve warmed in the microwave for 30 seconds or after leaving it out for about 2 hours.

Dark Chocolate Fudge Doughnut Cakes RecipePin

These carry really well for a party or pot luck. I love them as-is with no frosting or even dusting of sugar, with a glass of cold milk. Yum!

Notes:
– This recipe makes a lot of cake so halve it if you’d like. Some of the measurements are not easy to halve so do what I do. If you need to halve 1/3 cup for instance, just take a 1/3 cup measurement cup and fill it half way. For eggs, just use 2 instead of trying to use 1.5 eggs.
– I’ve mentioned it in the recipe but I’ll say it again. The cake comes out quite moist and sticky so grease your pans well
– If you’d like a sweeter cake, increase sugar amounts. I know it looks like a lot but we are also adding a fair bit of chocolate and coffee. Adjust accordingly. You can also frost it if you’d like, keeping the amount of sugar the same as in above recipe
– To make this cake eggless, follow usual substitution ingredients (eg: flax seed meal, Ener-G, yogurt, etc)

UPDATE: I was asked by a lot of you about the deep colour of my chocolate doughnut cakes and the reason is the Valrhona cocoa powder I used. It’s amazing, gives a lovely purple hue and great depth recipes it’s used in. Also, here’s where to buy the doughnut pan.

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By nags Filed Under: Cake Recipes, Chocolate, Uncategorized

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Reader Interactions

Comments

  1. Shweta Pandey

    June 9, 2021 at 9:08 pm

    This looks so appetizing! And the colour of the cake makes it more appealing.

    Reply
  2. Arthy Suman

    February 20, 2013 at 12:11 pm

    this cake looks perfect, love ur mould too…

    Reply
  3. Anita Vijay

    January 15, 2013 at 1:48 pm

    The cake is awesome …… Hv made it as cup cakes nd a regular cake toooo…. Also added dried cranberries the response was spectacular, it's the best Choc cake ever…thanks Nags ..keep it up !!!

    Reply
  4. Nagalakshmi V

    January 8, 2013 at 2:40 am

    @elizabeth, you can leave out the coffee without compromising the flavour too much

    Reply
  5. Elizabeth

    January 7, 2013 at 5:54 pm

    What would you recommend using as a substitute for the coffee? I understand it brings out the chocolate flavor, but I'm just not a fan of it in baking. Would I need to replace it in the recipe with another liquid or can I just omit it? Thank you!

    Reply
  6. Kelly

    January 6, 2013 at 8:31 pm

    I always eyeball those doughnut pans in the store, but haven't been able to figure out a use for them quite yet – if only I had more breakfast/brunch parties!

    Reply
    • Nagalakshmi V

      January 7, 2013 at 12:54 am

      It's a great buy, even if you only use it only about 2-3 times a year. It't not that expensive and takes up very little space. And when you do use it, it has that wow factor 🙂

      Reply
  7. Linda E.

    December 12, 2012 at 3:31 am

    I would love to try this recipe but, could I get away from using coffee? What substitute, if any, would you suggest?
    Thanks,
    Linda

    Reply
    • Nagalakshmi V

      December 12, 2012 at 3:44 am

      The purpose of adding coffee to chocolate cakes is to bring out the depth of the chocolate flavour. You can definitely omit it if you don't prefer it.

      Reply
  8. Anonymous

    November 21, 2012 at 2:20 pm

    Hi Nags,

    This is the first ever time I am ever leaving a comment in a blog! I usually check the web for recipes but today when I came across your site and read your profile, I cannot stop wondering how superb you are! I also live in Singapore and the full-time job I go to, and the household chores leaves very little time for me to spend time for myself. But I am extremely passionate about cooking and love the time I spend in the kitchen. Having said that, you have really inspired me sooooo much today and given me a new direction in life. I thought I should also open a site like yours (not to compete ofcourse!) but to orient my passion towards cooking in the right way, and to let my mom and grandmom's recipe stay alive.

    Thanks for being such an inspiration! I promise I am going to be an avid follower of your site 🙂

    Reply
    • Nagalakshmi V

      November 22, 2012 at 3:05 am

      that's very sweet and kind of you. wish you all the very best with your blogging efforts 🙂

      Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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